Maker · Dodewaard, Betuwe · Fish
Streekvis and the Betuwe char
Fresh salmon-like fish from the Betuwe, farmed in a converted fruit shed in Dodewaard. The char is an Arctic charr that grows on 98 percent recycled water and scores green on the Fish Guide. Slaughtered today, on your plate tomorrow.
The story
Who's behind it
Streekvis was set up in 2019 by Jelle Busscher, an aquaculture biologist who wanted his own fish farm. He converted a former fruit storage in Dodewaard into a farm, in the heart of the Betuwe between orchards and rivers. There he farms the char, also known as Arctic charr or sea trout, a member of the salmon family.
At any one time roughly 20,000 fish are swimming around. The farm produces an average of 200 to 250 kilos per week. Busscher was the first to farm this species in the Netherlands at this scale, and his sales now run through more than twenty Michelin-starred restaurants, three of which have a green star for sustainability.
What makes it truly different
The farming runs on a recirculation system, RAS for short. The water continuously goes through a drum filter and biological filter blocks, recycling 98 percent of it. The system runs at low pressure and so uses little energy. The fish grow in water of around 14 degrees; rearing starts at 6 degrees.
The feed contains 52 percent protein, comes from Dutch soil and is GMO-free. There's no antibiotics or chemicals involved. From egg to final weight takes roughly 15 months, to a fish of around 600 grams, aiming for 750 grams. The footprint is six to eight times lower than that of beef, and the species scores green on the Fish Guide.
For you what counts above all is the product itself: light pink, fine in structure, with a subtle salmon flavour and a creamy character. Because the fish hasn't been fed for a day and a half before delivery, it comes clean and tight.
How to set yourself apart with this
Fresh freshwater fish of Dutch origin with a story that holds up on enquiry: name of the farmer, place, method, figures. You can literally put Dodewaard and the Betuwe on your menu and back it up. For a guest who pays attention to origin and sustainability that's more concrete than generic salmon from abroad.
The fish is versatile enough to work in multiple places on the menu: raw as tartare, on the skin pan-fried as a main, or warm smoked. Thanks to the short chain between farm and kitchen the fish is fresh and you can build on steady supply.
Chef’s tip
The char is a lean salmon relative with fine, light pink flesh. Pan the fillet skin-side down and pull it off glazed, just under medium. Cooking through makes it dry. The fish hasn't been fed for a day and a half before delivery, so you get a clean, tight fillet that lends itself well to raw preparation.
How to use it
Ideas for your menu
Tartare of raw char
Finely sliced, dressed with shallot, chives and a neutral oil. The creamy, subtly salmon-like flesh asks for little.
Fillet with crispy skin
Pan-fried skin-side down until it crisps, flesh left glazed. Beurre blanc or a light butter sauce with acidity alongside.
Warm smoked char
Briefly smoked over regional fruit wood. The fat distribution keeps the flesh supple and gives a gentle smoke flavour.
Poached in stock
Gently cooked in a light fish stock or court-bouillon. For a fine starter or a clean main course with seasonal vegetables.
For your menu
“Betuwe char from Streekvis in Dodewaard, farmed in recirculation water and green on the Fish Guide.”
Products from Streekvis and the Betuwe char
What we carry from this maker
Beekridder filet met huid
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